​These potatoes get their satisfying crunch from a paste that is applied before the seasoning. That coating allows the oil to really stick to each potato, creating an ultra-crispy crust.

Yield: Makes about 6 cups.



  • ​4 lb cubed peeled yellow potatoes (about 9 cups)
  • 1/4 cup canola oil
  • 4 cloves garlic, chopped
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup chopped fresh Italian parsley


  1. ​Preheat oven to 425°F.
  2. Cook potatoes in boiling salted water until almost tender, about 10 – 15 minutes; drain well. Transfer to a parchment paper-lined baking sheet to dry slightly.
  3. Heat oil in a small frypan over medium heat. Add garlic and rosemary. Cook, stirring occasionally, until fragrant, about 30 seconds. Remove from heat. Let stand for 1 – 2 minutes. Strain through a sieve into separate bowls. Keep both mixtures and set aside.
  4. Add potatoes to a large bowl. Toss to create a paste on potatoes. Add reserved oil, salt and pepper. Toss to coat.
  5. Spread potatoes in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes. Stir potatoes and continue to bake until crispy, about 25 – 30 minutes.
  6. Transfer to a large bowl. Add reserved garlic and parsley. Toss to combine.
Nutritional analysis per serving:

162 Calories, 4.4 g fat, 9.9 g protein, 21.7 g carbohydrate, 5.3 g fibre, 414 mg sodium